Salted Caramel Coffee Cake with Coffee Glaze
Salted Caramel Coffee Cake with a Coffee Glaze Drizzle
The Invisible Chef Salted Caramel Cupcake Mix, Streusel, Coffee Glaze Drizzle.....put it all together and you have created one delicious Salted Caramel Coffee Cake with a Streusal Topping! Serve to some very lucky people and enjoy! Another scrumptious "Think Outside the Box" recipe....
3/4 cup flour
1/2 cup brown sugar
1/4 tsp kosher salt
1/4 tsp cinnamon
4 Tbsp unsalted butter, room temp & cubed
1 box The Invisible Chef Salted Caramel Cupcake Kit (8 Tbsp unsalted butter at room temperature, 1/2 cup milk, 2 eggs)
1 cup frosting mix (packet included with the kit)
2 Tbsp strong brewed coffee
Preheat oven to 350 degrees.
Prepare the Streusel: Mix together the streusel ingredients and smoosh together with your fingers until you can form clumps. Put in the freezer while you make the cake.
Lightly grease an 8 x 8-inch baking pan and line with parchment paper.
Prepare the Cake: Prepare the cake mix as directed on the back of the cupcake box. Scrape batter into prepared pan, smooth the top. Remove the streusel topping from the freezer and scatter evenly on top of the cake, making sure to leave some big clumps of streusel.
Bake for about 35 minutes. Remove from oven and let cool completely.
Prepare the Drizzle: Mix together the frosting mix with the coffee 1 Tbsp at a time until you reach a thick drizzle consistency. Drizzle on top of cake.
Makes 12-16 servings.
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